Introduction: Chocolate-chocolate Chip Muffins With Peppermint-chocolate Glaze!
Not as dangerous as they sound, I promise. ;)
They're like genetically altered girl scout cookies.
Since they're made with whole wheat flour, it gives them a grainier texture that works very well with the chocolate - they seem to sit a lot less heavy on the stomach!
This recipe is enough for 8 regular size muffins!
Step 1: Ingredients!
For the muffins:
1 1/4 cups whole wheat flour
1/4 cup good cocoa powder
1/2 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup semi sweet chocolate chips
3/4 cups soy milk (or regular milk)
2 tbsp canola or vegetable oil
For the glaze:
1/2 cup powdered sugar, sifted
2 tablespoons hot water
1 tbsp cocoa, sifted
1 tsp peppermint flavoring
Go ahead and grease a muffin pan and preheat your oven to 350 degrees F while you're getting everything together!
Step 2: Wet and Dry Ingredients!
In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, cocoa, and salt. You'll need to mix this with a fork, using it to break up clumps and get everything evenly distributed. :D
Make a well in the bottom of the bowl by pushing the dry ingredients up the sides.
Measure out a half cup of the chocolate chips and set those aside.
Now, measure your milk/soy milk and canola oil. I normally measure the milk in a measuring glass and just add the canola to it. Now mix this together really well.
Step 3: Chemical Reactions, Yay!
Now, pour the wet ingredients into the dry. Mix just until you don't see any dry bits left. You don't want to overmix it!
Now, throw in the chocolate chips and mix quickly again.
Dole this out into your muffin pan, but don't worry too much about making it super even. :D
Step 4: Cooking and Glazing!
Now, shove the brave little muffins in an oven set at 350 degrees F for 18 minutes!
While they're in the oven, you can work on your glaze.
Heat up a bit of water in the microwave - at least two tablespoons and set aside. Or, if you have very hot water right from the sink you can use that. :D
Gather your cocoa and powdered sugar and measure out what you need. You'll now need to sift it. I use a small mesh strainer for this because it's easy and quick... and cleaner than a large sifter.
Put the sifted cocoa and sugar into a small bowl and add the hot water and teaspoon of peppermint flavoring. Whisk this together until well combined.
You can now put this into the microwave for 30 seconds or so to thicken it up. I put mine in for a minute and it exploded. Don't do that. ;)
Step 5: Finishing!
Once the muffins are out of the oven, let them cool down on a cooling rack for a bit.
Once they're nice and cool you can glaze them. I normally put the glaze in a large enough bowl that the muffin tops can fit down in it and just swirl them around and let them drip off over the bowl.
Then, you can place them back on the cooling rack with paper towels underneath and let the glaze solidify a little. :D
Now you have fancy muffins! Congrats!